Paella Stuffed Red Snapper

A whole snapper stuffed with paella. The fish becomes the edible vessel for a Spanish-style filling of saffron rice, crumbled chorizo, cooked shrimp, serrano chiles, toasted almonds, tomato sauce, and fresh cilantro. Bake on a sheet pan basted with lime butter until the flesh flakes easily, then carry it to the table whole.

The lime rub inside the cavity before stuffing is the move that ties everything together. It brightens the rich chorizo-and-rice filling and mirrors the lime butter basting the outside. Saffron threads in the stuffing give it that unmistakable golden paella color and floral note.

One fish feeds a table. Carve at the dinner table for theater, scooping stuffing and fish onto each plate together.

Chef Tips

• Baste the snapper every 20 minutes or so during the long bake. Fish skin dries out fast in dry oven heat.
• Bloom the saffron threads in a tablespoon of warm water before adding to the stuffing. This extracts maximum color and flavor; tossed in dry, they underperform.
• Skewer the cavity closed tightly and lace with butcher’s twine. A gaping cavity dumps stuffing all over the pan.
• Aim for crisp skin. Don’t bother with foil unless the fish starts to brown too quickly.

Variations

• Swap red snapper for whole sea bass, branzino, or striped bass depending on what’s fresh at the market.
• Use Spanish chorizo (cured) instead of Mexican chorizo (fresh) for a smokier, more paella-authentic flavor.
• Add a handful of peas to the stuffing for color and sweetness, another paella classic.